- 1/ 2 (16-ounce) package frozen phyllo dough, thawed
- 5 tablespoons olive oil
- 10 ounces feta cheese, (from 2 8-ounce blocks)
- 4 cups Driscoll's raspberries
- 1 tablespoon fresh thyme
- Black pepper
- Flaky sea salt
Arrange oven racks to the center and bottom third of the oven. Preheat to 375F degrees.
Line a baking sheet with parchment paper.
Lay 2 sheets of phyllo dough on prepared baking sheet and lightly brush with olive oil. Lay 2 more sheets overtop in the opposite direction and brush with olive oil. Continue layering and brushing, alternating directions with each layer, with remaining phyllo.
Arrange crumbled feta into the center of the dough, leaving a 2-3” border all the way around. Top with Driscoll’s raspberries and thyme leaves. Drizzle with honey and season with black pepper. Fold edges of phyllo over into the center, leaving raspberries and feta exposed. Brush edges with olive oil.
Bake on the bottom rack for 15 minutes, then raise to the center rack and bake for an additional 15 minutes, until phyllo is nicely golden brown. Carefully slide a spatula under the galette and lift to check that the bottom is fully cooked- you're looking for a fully crisp, golden base!
Sprinkle with flaky sea salt and let cool before slicing and serving.